This is a “quick but real” soup – it’s simple for the older kids to help make, perfect start-to-finish time of 20 minutes for a busy weeknight, and contains just a few simple ingredients found in your pantry.

Quick Tomato Soup with Crunchy Garlic Croutons

Serves: 4

Ingredients:

• 6 to 8 slices of leftover garlic bread*
• 3 cloves garlic
• 1 cup onions, minced
• 1 28-ounce can whole, peeled tomatoes
• 1 cup milk
• Salt and black pepper
• Fresh basil, optional
• Fresh dill, optional

*sourdough bread works wonderfully too – just cut into cubes, drizzle with a little bit of olive oil and bake in oven until desired crunchiness.

Directions:

1. Preheat the oven to 350 degrees.
2. Place the bread on a cutting board. Next, cut into cubes (kids ages eight and up can do this). Place the cubes on a baking sheet and bake.  The desired crunchiness is a matter of taste: keep an eye on the croutons and let your child determine when ready (5 to 10 minutes).
3. Add 2 Tablespoons olive oil in a medium-size saucepan. Add the minced onion, the two garlic cloves, and 1/2 teaspoon salt. Cook and stir over medium-low heat for approximately 10 minutes, or until the onions become very soft and your kitchen smells really good.
4. Open the can of tomatoes and place the tomatoes and their juice into a food processor or blender. Add the cooked onions and garlic. Puree until smooth.
5. Pour the pureed mixture into a saucepan. Heat it slowly, stirring occasionally. When it’s warm, slowly drizzle in the milk. stir until combined.
6. Ladle the soup into serving bowls. If desired, a a few shakes of salt and pepper to taste. If you have fresh basil or fresh dill, snip tiny bits into the soup with kitchen scissors.
7. Put the croutons into a big bowl in the middle of the table and let everyone float a handful in their bowls of soup.

Cooking Tips:

• Parents should be in charge of putting the baking sheet into the oven and taking it out.
• Blades on a food processor and blenders are extremely sharp, so parents should remove the food from either type of kitchen appliance.
• In the summer, when you have an abundance of tomatoes in your garden, substitute 3 pounds of fresh tomatoes. Core them, cut into chunks, cook in a covered saucepan over medium heat for 15 minutes, and proceed with the recipe.
• Croutons are always popular with kids, so my recommendation is to make extra and keep them around for salads, and of course snaking.